Culinary Turn : Aesthetic Practice of Cookery / Raphaela Reinmann, Jörg Wiesel, Nicolaj van der Meulen.
Material type: TextLanguage: English Series: Ästhetische Praxis ; 1Publisher: Bielefeld : transcript-Verlag, [2017]Copyright date: ©2017Edition: 1. AuflDescription: 1 online resourceContent type:- text
- computer
- online resource
- 9783839430316
- 640
- H40.A2
Frontmatter -- Content -- Foreword -- Introduction / Meulen, Nicolaj van der / Wiesel, Jörg -- Kitchen -- Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice / Meulen, Nicolaj van der / Wiesel, Jörg / Wiesner, Stefan -- Anthropocene Kitchen / Krausse, Joachim / Leinfelder, Reinhold / Mende, Julia von -- The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave / Surmann, Antonia -- The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design / Rützler, Hanni / Reiter, Wolfgang -- La Brigade de Cuisine / Bahar, Carolyn -- Kitchen Culture / Regan, Iliana -- Production -- Plates / Desramaults, Kobe -- Three Theses for Increased Enjoyment / Stromberg, Holger -- The Mind's Eye and Palate / Falaise, Daniel de La -- Saving Diversity / Bartha, Béla -- Sustainable Food Systems / Oehen, Bernadette / Home, Robert -- Consciously, but Not Knowingly / Flammer, Dominik -- Concept -- Morsels / Herzog, Samuel -- No Title / Wiesner, Stefan -- Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies / Keller, Marius -- Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay / Falaise, Daniel de La -- Recipe Plan / Alhäuser, Sonja -- Pig's Cheeks with Crisped Ears, Chard and Bay Leaf / Frühsammer, Sonja / Frühsammer, Peter -- Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Froelich, Dieter -- Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree / Clopath, Rebecca -- Discourse -- Evolution - Culinary Culture - Cooking Technology / Vilgis, Thomas A. -- Food in the Metabolic Era / Martínez, Chus -- Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations / Bröcker, Felix -- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution / Bonino, Paola -- Babette's Culinary Turn. An Essay / Wiesel, Jörg -- A Taste of Home / Knecht, Sandra -- Perception -- Foreign Food and Table Arts / Waldenfels, Bernhard -- Plating Food. On the Pictorial Arrangement of Cuisine on the Plate / Meulen, Nicolaj van der -- Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities -- On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion / Käsmayr, Anneli / Vilgis, Thomas A. -- Perfume and Cooking / Studer, Anton -- Culinary Criteria Creation in an Open Society / Dollase, Jürgen -- Bibliography -- List of Figures -- Contributors
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Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
Mode of access: Internet via World Wide Web.
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In English.
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